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Peel and cut the potatoes into about 1” cubes. Boil them until tender, about 10 minutes.
Mince the meat fine. A food processor works well for this.
Drain the potatoes, then return them to the pot and mash them.
In a large bowl, mix the meat with the butter, salt, pepper, parsley, chives, shallots, and 2 egg yolks. Add the meat mixture to the potatoes and mix until evenly combined. You want about the same amount by volume of potatoes as you do meat, but this doesn’t need to be exact.
Roll the mixture into balls a little bigger than a golf ball.
Heat 2 to 3 inches of lard or oil in a pot to 370°F (185°C).
As the oil heats, whisk the egg whites until it starts to froth. Dip each ball into the egg white, then into the flour, making sure that they’re fully coated.
Fry 3 or 4 at a time for about 3 minutes. Remove them to a wire rack set over paper towel to drain.
Serve them forth.